Raspberry Almond Thumbprint Cookies
Whether you love classic shortbread or simply have a sweet tooth, these Raspberry Almond Thumbprint Cookies are certain to please. Our recipe uses traditional ingredients to craft a melt-in-your-mouth almond and vanilla shortbread cookie that pairs perfectly with the kick of tasty, tart raspberry jam.
The shortbread cookie dough requires a minimum chill time of 3 hours, and the longer it rests, the puffier the cookies become—a more delightful bite. While making them takes a bit of patience, these treats are truly worth the effort. These Raspberry Almond Thumbprint Cookies are ideal for a cozy night with a cup of tea, an elegant addition to a dessert spread, or a thoughtful gift for friends and family.
Ingredients
Cookies
- 1 cup Kate’s Unsalted Butter 1 cup = 2 sticks of Kate's Butter
- ⅔ cup granulated sugar
- 1 tsp pure vanilla extract
- 1½ tsp almond extract
- ¼ tsp salt
- 2¼ cups all-purpose flour
- ½ cup raspberry jam
Glaze
- 1 cup confectioners’ sugar
- 1-2 tbsp cream or milk
Instructions
- Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy(~1 minute).
- Switch the mixer to medium speed and add the sugar, vanilla, and almond extracts.
- Add the salt and flour. Turn the mixer on low and slowly beat until a very soft dough is formed.
- Press the dough down to compact it and tightly cover it with plastic wrap to chill until firm, at least 3 hours.
- Line two baking sheets with parchment paper. Shape the cookie dough into balls with approx. 1 tablespoon of dough per ball and place on the prepared baking sheets.
- Preheat oven to 350°F
- Make an indentation with your thumb into each ball.
- Fill each with a thumbprint with 1/2 teaspoon of jam.
- Bake for 14-15 minutes or until lightly browned on the edges.
- Allow the cookies to cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool for at least 30 minutes.
- Whisk the glaze ingredients together until smooth. Add more liquid to thin out or add more confectioners’ sugar to thicken consistency.
- Drizzle over cooled cookies. Serve and enjoy!
